Potluck

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Recipe of the Day

Ham and Swiss Salad with Red Currants

"The sweetness of the ham is a nice complement to the tartness of the currants in this creative salad." - by litza

Potluck Recipes

Sweet Restaurant Slaw

"Starting with prepared coleslaw mix this recipe for a creamy coleslaw delivers a bit of tang through the use of vinegar, making it a perfect accompaniment for fried chick…" - by Sandi Johnson

Alyson's Broccoli Salad

"Bacon sure does something wonderful for broccoli, and that's the case with this great party salad. It's fried up and crumbled and sprinkled on the fresh broccoli along wi…" - by JJOHN32

Sopapilla Cheesecake Dessert

"Cream cheese, canned crescent rolls, cinnamon, and almonds create this delicious, Mexican-inspired dessert." - by Shelley

Strawberry and Feta Salad

"A lively mixture of lettuce, strawberries, almonds, and feta is tossed with a tangy oil and vinegar dressing!" - by MSCHEF

Oven Roasted Teriyaki Chicken

"Chicken pieces are coated with a homemade teriyaki sauce and baked to perfection in the oven. Easy to double for a large group." - by Inspired by Home Cooks

Zesty Quinoa Salad

"Quinoa and black beans are tossed in a refreshing lime-cilantro vinaigrette for a quick and protein-packed lunch or side dish." - by scrumdiddly

Eclair Cake with Chocolate Ganache

"The pastry batter gets baked in a pan rather than piped into individual eclairs, making this creamy, chocolaty dessert perfect for a crowd!" - by Laney Jane

Aunt Ro's Baked Beans

"Easy to make using a variety of canned beans, this recipe combines butter beans, pinto beans, pork and beans, and chopped onion with traditional seasonings for rich, savo…" - by Wallyfish

Banana Trifle

"Pound cake, whipped cream, banana pudding, and vanilla wafers are layered to form this easy trifle that's sure to please." - by CNM CATERING

Quinoa, Beet, and Arugula Salad

"Tangy crumbled goat cheese adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish." - by slmcm